Mediterranean Cauliflower Rice Stuffed Sweet Potatoes

These Mediterranean-inspired stuffed sweet potatoes pair tender baked tubers with a refreshing mushroom, veggie and meatless sausage filling.

Serves: 4Prep: 10 minutesCook: 50 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 4 sweet potatoes, washed
  • 1 tablespoon olive oil
  • 1⁄2 cup yellow onion, chopped
  • 1⁄2 cup vegetable broth
  • 1⁄2 cup mushrooms, sliced
  • 1 package Recipe Beginnings Riced Cauliflower
  • 1⁄2 cup Frozen Corn
  • 1⁄2 cup zucchini, halved lengthwise and sliced
  • 1⁄2 cup cherry tomatoes, quartered
  • 1 cup vegetarian sausage, sliced
  • 1 cup baby spinach
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper


  • Preheat oven to 375°F. Poke sweet potatoes with fork all over; arrange on baking sheet. Bake 50-60 minutes, until easily pierced with fork. Set aside.
  • In a large skillet over medium heat, add olive oil. Sauté onion until translucent. Add broth, mushrooms, cauliflower, corn, zucchini, tomatoes and sausage. Cook until tender.
  • Mix in spinach, salt and pepper. Cook until wilted. Slice sweet potatoes lengthwise; stuff with cauliflower mixture.